Newspaper article Evening Gazette (Middlesbrough, England)

Five-Star Flavours at This Charcuterie; THIS WEEK WE ARE AT THE CURING HOUSE IN BEDFORD STREET, MIDDLESBROUGH. JAMES CAIN GIVES HIS VERDICT

Newspaper article Evening Gazette (Middlesbrough, England)

Five-Star Flavours at This Charcuterie; THIS WEEK WE ARE AT THE CURING HOUSE IN BEDFORD STREET, MIDDLESBROUGH. JAMES CAIN GIVES HIS VERDICT

Article excerpt

Name and address: The Curing House, Bedford Street, Middlesbrough.

Type of food: Modern menu, based on charcuterie practices such as brining, smoking and curing. Price range: Starters from PS5, mains from PS12. Desserts from PS3.50. Daily specials at various prices. Cost of a drink: Pint of lager (Bad Co 42 Craft) PS4.95, glass of house wine PS3.70, G&T from PS5.50, fresh orange PS1.50.

First impressions: Small and snazzy, the dining room is well arranged so that it feels busy and vibrant without being cramped. There are lots of nice little retro touches in the decor such as patterned wallpaper and fancy candle decorations. Choice of food: The evening menu offers diners a choice of six appetisers starting at PS5 and six mains starting at PS12 as well as an assortment of sides including beef dripping chips and vegetables all priced PS3.50 or less.

Salted caramel tart What we ate: Appetisers: After some lovely complimentary homemade sour dough bread, I went for a homemade pork, blue cheese and leek Scotch egg (PS7). It came to the table well-presented with a herb aioli and homemade piccalilli. Served hot, this was one of those moments when you get a bit smug about your choice. It was top class. My companion went for a portion of the gin and tonic cured mackerel (PS8). Although it sounded like an odd idea to me, I was pleasantly surprised with the result. Served with grapefruit, avocado and some fancy sea herb and shellfish crackers, there was a nice sweet pickle-like edge to things which brought the flavours and textures together brilliantly.

Between courses we were each served a nifty little salad which was a nice touch. It consisted of a lettuce leaf wrapped around some of the Curing House's own corned beef and garnished with radish and some sort of vinaigrette.

For the main course I chose the herb brined organic chicken breast (PS15. …

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